Recipe - Tiramisu Toffee Torte

1 pack White cake mix
1 cup Strong coffee; room
temperature
4 lg Egg whites
6 3/8 ounce Toffee candy bars (4 bars);
very finely chopped
2/3 cup Sugar
1/3 cup Chocolate syrup
4 ounce Cream cheese; softened
2 cup Whipped cream
1 cup Strong coffee; room
temperature
1 3/8 ounce Toffee candy bar (1bar);
chopped

Heat oven to 350 degrees F. Grease and flour two 9" or 8" round cake pans.
In large bowl, combine cake mix, 1st amount of coffee and egg whites at low
speed until moistened; beat 2 mins at high speed. Fold in 1st amount of
chopped toffee candy bars. Spread batter in greased and floured pans. Bake
9" pans for 20 to 30 mins or until toothpick inserted in centre comes out
clean. (Bake 8" pans for 30 to 40 mins.) Cool 10 mins; remove from pans.
Cool completely. In medium bowl, combine sugar, chocolate syrup and cream
cheese; beat until smooth. Add whipping cream and vanilla; beat until light
and fluffy. Refrigerate until ready to use. To assemble cake, slice each
layer in half horizontally to make 4 layers. Drizzle each cut side with 1/4
cup of coffee. Place 1 layer, coffee side up, on serving plate; spread with
Three fourths cup frosting. Repeat with 2nd and 3rd cake layers. Top with remaining
cake layer. Frost sides and top of cake with the remaining frosting.
Garnish top with chopped toffee bars. Store in refrigerator. NOTES
: HIGH ALTITUDEAbove 3500 Feet: Add One fourth cup flour to dry cake mix. Bake at
350 degrees farenheit for 30 to 35 minutes.
Recipe By : Pillsbury BakeOff 35th Contest Cookbook

Posted to MCRecipe Digest V1 #244

Date: Mon, 14 Oct 1996 14:42:26 0400

From: "Izzy and PJ" izzypj@aei.ca